French term (also aperitif) for alcoholic drinks that are drunk before a meal to whet the appetite. However, the distinction between drinks known as digestifs (after a meal to aid digestion) is blurred. Such drinks, usually flavoured with spices, were already popular in ancient times. They were called "aperitivum" by the Romans after the Latin "aperire" (to open = "to open the stomach"). Mulsum honey wine was particularly popular. In France and Italy in particular, the aperitif is an integral part of a good meal. It is served to arriving guests as a "welcome drink" to shorten the waiting time until the food is served and everyone has arrived. Aperitivo in Italy and apéro in Switzerland refers not only to the drink itself, but also to the traditional habit of meeting friends for drinks in bars and pubs in the evening, accompanied by small snacks.
Types of aperitif
Alcoholic drinks such as beer, punch, cocktails, spirits, drinking vinegar (aperitif vinegar), sparkling wines, acidic white wines and flavoured wines, but also non-alcoholic drinks such as spiced tomato juice or freshly squeezed grapefruit juice are suitable as an aperitif. Sweet aperitifs are also enjoyed, especially in Italy. An aperitif must match the menu or the wines served afterwards. Important restrictions are, for example, no sweet aperitif before a dry wine or no iced aperitif before a hot soup. The most popular and best-known aperitifs include Campari (Campari soda, Campari-Orange), Cartagène, Kir (Kir Royal), Manhattan, Martini cocktail, sherry and Turkish delight.
Further information
See also under dessert wine, cooking wine (wine for cooking), speciality wines, spirits (complete list of all distillates), wine enjoyment (from opening the wine bottle to savouring it), and wine with food (which wine goes with which dish).
Picture left: By Achim Schleuning - Own work, CC BY-SA 4.0, Link
